Submitted by: Helen Bagge
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Servings: 4
A warm comforting soup with all the flavors of Thai cooking sweet, sour, salty, and spicy :o)
2 tbsp. fish sauce
2 c. chicken stock
2 c. canned coconut milk
1 serrano pepper
1/4 sweet onion
2 green onion
1 tsp. coconut sugar
1/2 lbs. chicken breast
8 oz. white mushrooms
2 tbsp. lime juice
1/2 cilantro, bunch, fresh, organic
1 tbsp. fresh ginger
Peel the ginger and slice it into thin rounds. Put it in the wok. Add the chicken stock and fish sauce. Turn heat to medium or high until it bubbles. Then turn the heat down to low and cover for 15 minutes.
Add the coconut milk at the finish of the 15 minutes. Stir and then let it cook another 5 minutes.
Slice the Serrano into thick rounds, and put them in the wok after the 5 minutes is up. Let it simmer while you chop up the sweet onion and green onions. Once they are chopped, add them to the wok. Stir them in along with the coconut sugar. Let that simmer further while you cut up the chicken into bite size pieces.
Add the chicken once it’s chopped. Stir it around. When you see the pieces of chicken getting white, cover the wok and let it cook another 5-10 minutes until the chicken is cooked through.
While that is cooking cut off the stalks of the mushrooms, and then slice them into small rounds. Also, cut the lime in half.
Add the mushrooms once you think the chicken is cooked or mostly cooked. Squeeze the lime halves into the wok. Let this simmer while you chop the cilantro roughly. Add it to the wok.
At this point you can serve whenever you feel the soup has simmered long enough to taste. Enjoy!
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